Bring a large pot of salted water to a boil, then add the rotini pasta. Cook according to package directions until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse under cold water to cool it down quickly.

While the pasta cools, wash and chop the cherry tomatoes, cucumber, orange bell pepper, and red onion into bite-sized pieces.

Finely chop the fresh parsley to add to the salad.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper.

In a large mixing bowl, combine the cooled pasta with the chopped vegetables, mozzarella pearls, and black olives.

Pour the prepared dressing over the pasta and vegetables, gently folding to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Before serving, give it a quick toss and garnish with extra parsley.